Here’s what we were expecting to receive this week:

• 1 pack pork loin chops
• 1 bag corn crackers
• 2 lb. black turtle beans
• 1 pint salsa
• 1 bag mixed salad greens
• 1 pint sorghum syrup
• 1 dozen eggs
• 1 lb. assorted sausage
• 1 lb. sweet corn
• 1 lb. kale, bunched

Here’s a group shot:

We’ll use the beans in a combination of a Mexican casserole and also black bean burgers.  The ground pork will also go in our casserole.

The pork chops are the best.  We’ll probably just season them and bake them in the oven.  The corn was frozen last summer and it’s been delicious.  We’ll add it to our Mexican dish or use it as a side.

The sorghum syrup was a head scratcher last year.  We ended up using it in a bbq glaze type of sauce that we put over ham loaf.  It was delicious.  I have no idea how we made the sauce, so we’ll be experimenting once again.  I’m thinking of using it as the main sweetener in some homemade sauce.  So far, tomato sauce, vinegar, spices, onion, peppers and syrup come to mind.  I’m not a huge fan of this type of greens, but we do our best to eat it in salads.

I’ll be putting the kale and salsa in our casserole as well.

Everyone in our house loves these chips.  If they don’t get eaten first, they’d be a nice addition to our Mexican meal.  Eggs are so easy for us to use.  I just saw a recipe for some muffin casserole bites that are egg based.  I think I’ll try it this week.

We picked up a few extras as well.  Krispie treat granola ($5) and 2 yogurts ($5 each).

I’m excited for this week because I can do just a little cooking and have several meals.  Sometimes I like being a lazy cook.